Globica Colombia (Colombia)FilterCoffee 250 Gr -Moka Pot
It will be shipped ground according to the Moka Pot Brewing Method.
Region:HUILA
Tasting Notes:Sweet, Caramel, Fruity..
Altitude:1520-1620
Body :Medium
The feeling of weight and density left in the mouth by the coffee.
What are the Characteristics of Colombian Coffee?
Colombia is a Republic located in South America. Its border neighbors are Panama, Ecuador, Peru, and Venezuela. Its capital is Bogota. Colombian coffee produces eleven million bags annually. The coffee-growing regions are divided into three regions, encompassing three mountain ranges from north to south. The best coffees in these coffee-producing areas are grown in the central and eastern mountains. These coffees are exported by the Colombian Coffee Federation. These coffees are wet-processed and ground in small vats. They are sold according to quality. The highest quality coffee beans are Supremo.
Characteristics of Colombian coffee:
Agricultural Area Used for Coffee Production:940,000 hectares
Coffee Growing Altitude:1200-1800 meters
Ideal Temperature:8-24 degrees
Soil Quality:Volcanic, Fertile
Variety:Arabica
Processing Method:Wet
History of Colombian Coffee
Colombia's first coffee was produced in 1723. The first export was to the United States in 1835. In 1927, the Colombian Coffee Producers Federation was established. This non-profit organization supports coffee farmers and researches various methods to increase yields. By 1930, Colombia became second only to Brazil in world coffee production. Following these developments, the Colombian economy shifted significantly to coffee production.
IMPORTANT:Colombian coffee, with its ideal growing conditions, flavor profiles, and processing methods, is among the world's finest coffee beans.
What Makes Colombian Coffee Different?
Colombian coffee is produced as arabica. However, it is less productive than robusta. It is mostly grown on small farms, most of which are less than twelve acres in size. During harvest season, coffee producers inspect the coffee plants every ten days. During this period, the best coffee beans are harvested, while the remaining ones continue to ripen. Another harvesting method is strip harvesting. In this method, all coffee beans are harvested, regardless of whether they are ripe or not. Another factor that distinguishes this coffee is that it grows at high altitudes on the steep slopes of the Andes, exposed to direct sunlight.
Factors That Distinguish the Flavor of Coffee
Colombia divides coffee production into twenty-two distinct growing regions, divided into three main regions.
North:Has chocolate and hazelnut aromas. Less acidic and more body.
Center:Has fruity flavors.
South:Strong acidity and citrus flavors
The distinct flavors of each coffee region are influenced by differences in weather conditions, temperature, altitude, and soil. Furthermore, each arabica coffee bean is meticulously harvested.
Colombia is currently the world's third-largest coffee producer. Roughly speaking, it accounts for 100 of the world's coffee production. However, recent events have raised concerns among Colombian farmers. Climate change has impacted crop yields and had devastating effects on many farmers. Although they have an annual export volume of 2.5 billion, price fluctuations and environmental impacts are a concern.
Roasting Tips
Light Roasts:Highlights its rich acidity and citrus flavors. It imparts cocoa and caramel flavors while preserving the flavor of the coffee beans.
Medium to Dark Roasts:Richer and more intense in flavor and aroma. Less acidic. It has cocoa flavors.
